Slow Cooker Southwest Chili

I am not a chef, I don’t pretend to be a chef (ok sometimes) but I can at least make some durn good chili! Haha. This is the BIG dish that I get asked for by friends and the only dish i’ve ever seen people eat 3 servings of in one sitting. So that has to say something, right?

This slow cooker southwest chili is beyond delicious and so amazingly easy you won’t want to tell your friends how you made it because then they’ll realize you didn’t slave over the stove for hours with a secret recipe. 😉

Onto the food because, of course, that’s what you’re here for, right? Of course you are! Get ready to throw the ingredients in the pot and sit back and relax for a few days, this will leave a family of three with meals for 3-4 days!

Slow Cooker Southwest Chili

Ingredients:

2lbs ground beef (cooked and drained)

5 small cans of diced tomatoes

2 cans of whole kernel corn (drained)

2 cans of black beans (drained)

1 can of kidney beans (drained)

4-6 tbsp chili powder (this will vary on how spicy you like it)

Shredded cheese

Tortilla chips (scoopables are the best)

Directions:

Throw the ground beef (cooked) into the crock pot. On top of that mix in your tomatoes, corn, black beens and chili powder.

Cook for 4hrs on high or 6hrs on low

In the last 30 minutes throw in the kidney beans

Toss on some cheese and grab a bag of scoopables and go to town on this delicious dish!